Tacos de Picadillo
Tacos de Picadillo offer a deliciously rich taste of Texas, where ground beef is combined with aromatic spices like cumin and garlic, creating a mouthwatering filling. These tacos are a tribute to the iconic Malt House in San Antonio, a cherished spot in Texas Mexican food history.
The recipe is a balance of savory, tender beef, and the freshness of crisp lettuce and tomato, wrapped in soft corn tortillas. It’s a perfect dish for anyone seeking a satisfying and flavorful meal.
Whether served with rice and beans or a side of salsa, these tacos are sure to be a crowd-pleaser. The blend of textures and tastes brings a comforting, nostalgic touch to every bite.
Tacos de Picadillo Ingredients
The foundation of Tacos de Picadillo is the rich, savory ground beef, bringing depth and heartiness to every bite. Cumin seeds and black peppercorns infuse the dish with a warm, aromatic heat, while garlic adds a punch of robust flavor. Sweet, translucent onions soften the meat mixture, balancing the savory spices with their mild sweetness.
Corn tortillas provide the perfect vessel, soaking up the flavorful beef while maintaining a soft texture that contrasts beautifully with the crisp lettuce and juicy tomato. Together, these ingredients combine to create a taco that’s full of texture, depth, and satisfying freshness.
Tacos de Picadillo: Tips, Serving Suggestions, and FAQs
Recipe Tips
- Don’t Rush the Simmering Process: Letting the beef picadillo simmer until the liquid reduces is crucial for developing deep, rich flavors. This step enhances the dish, so be sure to let the broth cook down for the full 5-7 minutes, scraping the bottom of the skillet for those flavorful browned bits.
- Extra Tortillas Are Handy: When soaking the tortillas in the beef broth, be prepared for a few to break or fall apart. Having extra corn tortillas on hand ensures that you’ll have enough to fill without frustration. It’s a small precaution that ensures a smoother cooking experience.
- Adjust the Seasoning to Taste: After draining the beef picadillo, don’t forget to taste and adjust the seasoning. The flavors will concentrate, so adding some of the reduced broth back into the beef can make a big difference in achieving the perfect balance of flavors.
What to Serve with Tacos de Picadillo
- Refried Beans: A classic side that pairs beautifully with the rich and savory picadillo. The creamy texture of refried beans complements the hearty
ground beef, while the mild flavors provide a perfect balance to the spices in the tacos. Serve them warm with a dollop of sour cream for extra richness.
- Mexican Rice: This flavorful side dish made with tomatoes, onions, and a bit of garlic adds a subtle depth to your meal. Its light, fluffy texture is a great contrast to the bold, savory picadillo and adds color to your plate.
- Salsa Roja or Salsa Verde: Whether you prefer a smoky, roasted tomato salsa (salsa roja) or a zesty, tangy green salsa (salsa verde), both options will elevate the tacos. The fresh acidity from the salsa will cut through the richness of the picadillo, making every bite more refreshing and flavorful.
FAQ
- Can I use a different type of meat for picadillo? Yes! While ground beef is traditional, you can substitute it with ground turkey, chicken, or pork. Each option will bring its own unique flavor, but be sure to adjust cooking times as needed.
- Can I make the picadillo ahead of time? Absolutely! The picadillo can be prepared ahead of time and stored in the fridge for up to 2-3 days. Simply reheat it before serving. This makes it an excellent option for meal prep or when you’re hosting guests.
- How do I prevent the tortillas from falling apart when soaking in the broth? To avoid tortillas disintegrating, soak them briefly (5-6 seconds) in the broth until they’re slightly softened. Avoid soaking them for too long, as this will cause them to absorb too much liquid and tear.
- Can I freeze leftover picadillo? Yes, you can freeze the beef picadillo for up to 3 months. Let it cool completely before transferring it to an airtight container or freezer bag. Thaw it in the refrigerator overnight and reheat before serving.
Tacos de Picadillo
In Texas, picadillo is a savory ground-beef blend that finds its way into tacos, burritos, peppers, or can even be enjoyed as a stew with tortillas. This dish was inspired by the famous rolled tacos served at San Antonio’s Malt House, a beloved Texas-Mexican institution that operated for nearly seven decades before it was demolished in 2018. Created by Adán Medrano, a chef and writer known for his focus on Mexican-American cuisine, this recipe offers a hearty, flavorful taco filling that captures the essence of South Texas cooking.
Ingredients
- 1 pound lean ground beef
- 4 large garlic cloves minced
- 2 teaspoons cumin seeds
- ½ teaspoon whole black peppercorns
- 1 tablespoon canola or vegetable oil
- ½ medium white onion halved and thinly sliced
- Kosher salt to taste
- 10 corn tortillas plus extra if needed
- 1 cup iceberg lettuce thinly sliced and seasoned with salt
- 1 plum tomato diced and seasoned with salt
- Salsa ranchera or another cooked tomato salsa optional
- Rice and beans for serving
Instructions
- Prepare the Garlic Paste
- Begin by mashing the garlic, cumin seeds, and peppercorns using a mortar and pestle until a smooth paste forms. Add a small amount of water (about ¼ cup) to the paste, continuing to work it until fully incorporated. Alternatively, you may use a blender to achieve the same result, blending the garlic, spices, and water until smooth. Set the mixture aside.
- Cook the Picadillo
- Heat the oil in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is mostly browned—about 8 minutes. Stir in the onion and cook for an additional 3-4 minutes, allowing the onion to soften and become translucent while the beef fully crumbles.
- Simmer the Meat
- Pour half of the prepared garlic mixture into the skillet with the beef. Add about 1 cup of water and season with salt. Ensure the liquid covers the meat by about two-thirds, then bring it to a simmer over medium heat. Stir occasionally, scraping the bottom of the skillet to release any browned bits, and allow the liquid to reduce slightly over 5 to 7 minutes. Remove from heat and adjust seasoning to taste.
- Drain the Picadillo
- Transfer most of the liquid from the beef mixture to another skillet, leaving enough liquid in the meat to keep it moist. Cover the picadillo and set it aside.
- Prepare the Broth
- To the remaining cooking liquid, add the rest of the garlic paste and another cup of water. Bring it to a strong simmer over medium-high heat and cook for about 5 minutes. Lower the heat to medium-low and adjust the seasoning, adding salt to taste.
- Season the Picadillo
- Taste the drained picadillo and adjust the seasoning. If desired, spoon some of the reduced broth back into the meat to enhance the flavor and moisture of the picadillo.
- Soak the Tortillas
- Heat the skillet with the simmering broth and quickly dip each tortilla into the liquid, soaking it just until slightly softened—about 5-6 seconds. Be careful not to over-soak, as this can cause the tortillas to fall apart. Transfer each softened tortilla to a plate, allowing any excess liquid to drip off. Spoon a portion of the picadillo down the center of each tortilla, then roll the taco and place it seam-side down on a platter. Repeat the process with the remaining tortillas.
- Assemble the Tacos
- Top each taco with the seasoned shredded lettuce and diced tomato. Serve with a side of rice and beans, and salsa if desired.
Notes
Be sure to have extra tortillas on hand, as some may disintegrate after soaking in the broth.
